A Macaron Troubleshooting Guide: Useful Tips and Advice to Master the French Delicacy

Almost two years after being published, my illustrated ‘How To Make Macarons’ post is still by far the most popular post on my blog. After answering to hundreds of readers posting all kinds of questions, from which equipment to use to why they can’t “get feet”, I thought writing a troubleshooting guide was in order. I gathered all this info through macaron making experience and by reading dozens of articles, blog posts and books on the subject (sources are cited below when I quote from them). I believe this post will answer most (if not all!) questions macaron novices might have. If after reading this page you think I forgot something, please send me a line or write a comment below and I will edit my post to always keep it up-to-date.

—

IMPORTANT NOTE: This troubleshooting guide is about the classic, French method of making macarons, which doesn’t involve an Italian meringue.

Full disclosure: This store is powered by Amazon. When you buy tools, ingredients and books through my store, I am earning a small referral fee that helps me keep on producing quality content for Food Nouveau. Thanks for your contribution!–

WHAT SHOULD A ‘PERFECT MACARON’ LOOK LIKE?
Here’s a list of essential aesthetic traits:

Shells should be perfectly round and show ‘feet’ or a crown at their base

Top of shells should be perfectly smooth

Bottom of shells should be perfectly flat

Shells should be shiny, and the choice of color should be assorted to the flavor

Shells should all be of the same size

The feet should not be larger than the top of the shell

Filling should be visible and not be runny

Of course, very few macarons feature all of these standards at once. The list may sound daunting when the novice baker attempts to make macarons for the first time, but with patience and meticulousness, I believe the home cook can achieve results that rival macarons made by masters like Pierre Hermé or Ladurée.

Can I use ‘Egg Beaters’ or ‘Simply Egg Whites’ or other pre-separated egg whites sold in cartons?
I have tried pre-separated egg whites with very inconsistent results. I know other bakers who tried to use them as well without success. Maybe it’ll work for you, but it’s more likely that it won’t. Separate your own eggs, it’s easy.

If I can’t use egg beaters, what do I do with all the leftover egg yolks?
There are many things you can do with leftover egg yolks. Fresh pasta is one of my favorites, but you can also make homemade mayo or aïoli, hollandaise sauce, creamy desserts such as crème brûlée or zabaglione, and many other recipes. Here’s a very useful resource that lists recipes according to the number of egg yolks you need to make them: Recipes to Use Up Extra Egg Yolks.

What type of food coloring should I use?
Gel or powdered food colorings are preferable because liquid food colorings have less coloring power, so you need to add more to reach the right color and risk adding too much moisture to the batter. I like the Ateco gel kits or Chefmaster powdered kits.

Is the use of cream of tartar necessary?
Cream of tartar is added to egg whites to help stabilize them and give them volume and strength. I personally never use cream of tartar (it’s not essential to the macaron recipe), but if you have trouble getting volume when you beat the egg whites, or if you feel like you never get the right batter consistency, try adding cream of tartar (1/8 teaspoon for each white) once the whites are foamy, before adding sugar.

Is the use of powdered sugar necessary? Can I use a substitute? Can I reduce the sugar quantity?
Yes, powdered sugar is necessary, you can’t substitute it for any other kind of sugar. You can play around with the sugar quantity, but not significantly as a fair quantity is needed to create the balance needed to get the best macaron texture. This article explains the mystical union of sugar and egg whites (via BraveTart).

Do all brands of powdered sugar work? Is it ok if it contains cornstarch?
Yes, all brands of powdered sugar contain cornstarch. Low-cost dollar brands will rise the amount of cornstarch they add to the sugar to keep the cost down, so it’s not recommended to use those brands to make macarons. Use a popular brand, but not one without cornstarch as a little of it is good, according to Hélène Dujardin, to help balance moisture and ensure sturdy shells.

What is almond meal? Is it the same as almond flour?
Yes it is. Almond meal or flour is simply almonds that have been ground very finely. Here’s an example of what you should look for. Leftover almond meal should be kept in an airtight bag or container in the fridge so it doesn’t turn rancid.

My almond meal/flour looks wet/oily. Can I still use it?
Yes you can, but you should dry it first or it could cause you trouble making perfect macarons. Here’s a simple explanation and method (from book Les Petits Macarons: Colorful French Confections to Make at Home): “If you store your flour in the refrigerator or freezer, drying it before using – to remove any moisture from storage – will improve the structure and shape of your macarons and reduce the risk of cracks. To dry your almond flour, preheat the oven to 200°F [95°C]. Spread the almond flour on a baking sheet and bake it for 30 minutes. Remove the flour from the oven and let it cool completely before proceeding with the recipe.”

Can I use nuts other than almond to make macarons?
Yes you can, but, says Hélène Dujardin of Tartelette, who regularly teaches macaron classes, “Try to keep a 50% ratio of almonds to other nuts. Almonds are the least oily of all nuts and they will keep the batter to the right consistency.” Try hazelnuts, peanuts, pecans or pistachios for different and tasty results.

Can I grind my own almonds/nuts?
Of course you can, if you don’t mind the extra work. Blanched almonds are best, but raw almonds work too, although their brown skin will alter the color of your shells. To grind the almonds/nuts, weigh them whole, then add them to a food processor along with the powdered sugar (which will prevent your nuts turning into butter). Process until very smooth, then sift as the recipe requires.

About the Equipment

Parchment paper or Silpats?
Some prefer Silpats (silicon mats), others parchment paper. Personally, I find that silicon mats seems to stick to delicate macaron shells more easily. I always use parchment paper with good, consistent results (and you can reuse the same parchment paper sheets many times before throwing them away). I always use unbleached parchment paper.

Can I use butter instead of parchment paper?
I wouldn’t recommend it. Because of the macarons’ delicate nature, it often helps to be able to lift off the parchment paper (or silicon mat) to peel it off the shells. Plus, using butter would change the taste of the shells (which contain no fat).

Which pastry tip is best?
Use a pastry tip with a round opening of about 1/2”-3/4” in diameter. Good examples are Ateco Plain Pastry Tubes, sizes 6, 7 or 8. They cost about $1.50 each, or you can buy a full set.

What pastry bags do you use?
Any reusable pastry bag will do, and I would choose a bigger size (14” to 18”), which allows you to transfer more batter (or all of it) at once. Also, choose one that is lined with plastic so you can clean it easily (see Ateco Plastic-Coated Decorating Bag). I admit that I also like the convenience of disposable pastry bags. They are cheap and easy to use.

Do I really need to use a stainless steel bowl? Will aluminum or plastic bowls do?
I highly recommend it using stainless steel. A good stainless steel cul-de-poule is very versatile in the kitchen and will last you a lifetime. You don’t need a whole set, just one large bowl and you’ll be fine for most kitchen tasks. Says Stephanie Jaworski of Joy of Baking: “Stainless steel (…) does a good job of whipping and stabilizing the egg whites. Don’t use an aluminum bowl as it gives the beaten egg whites a grayish tinge as some of the aluminum does come off during beating. Plastic and glass are not good surfaces either as the whites tend to slip down the sides of the bowl and plastic attracts grease because of its porous surface.” If your bowl is just slightly greasy (which isn’t always noticeable to the eye or touch), it will prevent your egg whites from rising properly.

But, won’t my electric beater scratch the stainless steel bowl?
Stainless steel is a very resistant surface. Although it’s true that, with use, it will show a slight patina, it won’t scratch per se, meaning nothing can penetrate stainless steel deeply. That’s why it’s the favorite working surface in professional kitchens.

What kind of baking sheet is best? Do I need to buy an expensive one?
Quality isn’t as important as quantity. Because you’ll always cover the baking sheets with parchment paper, you don’t need top notch nonstick surfaces. Your good old battered sheets will do, but if you’re going to make macarons often, make sure you have at least 4 baking sheets (all of the same size), as each sheet much be doubled. One batter recipe will fill at least two sheets, so having two sets of sheets ready to use will allow you to pipe all your shells at once. If you need to buy baking sheets, here’s a good example of a basic and inexpensive, but good quality, baking sheet.

Why do I need to double the baking sheets?
Doubling the baking sheets prevent the bottom of the shells to bake too quickly, which would make it too hard by “macaron standards”. It also favors the formation of the infamous feet (or crown), which is another macaron standard that can be frustratingly hard to get. Get there quicker by doubling your baking sheets.

General Macaron-Making Questions

There is so much sugar in macarons! How much calories is there in a macaron? Can I make them lighter?
Macarons aren’t exactly diet-friendly. After a quick research online, I’d estimate that one average 1¼-inch macarons contains about 200 calories. The powdered sugar is necessary to the macaron’s texture – and considering most macarons are assembled with buttercreams or fruit jams, it’s a treat you should indulge in with moderation, but savor with a slow appreciation of its texture and flavors. Indeed, you’ll never see Parisians scarfing down macarons! Don’t try to make macarons lighter; eat just one and enjoy it.

What does “aging egg whites” mean?
Aging egg whites mean separating the whites from the yolks, and storing the whites in an airtight container in the fridge for 1 to 2 days before using them to make macarons. Why do you need to age egg whites? “The reason behind it is to reduce the moisture content as much as possible while keeping the protein bonds from the egg whites the same,” says Hélène Dujardin. Macaron master Pierre Hermé also says that the aging process increases the whites’ elasticity. If you skip this step, you might end up with a runny or watery batter, which will not yield great results. So please age your egg whites, and take them out of the fridge a few hours before making macarons to bring them to room temperature before beating.

Is there a shortcut to aging egg whites?
Hélène Dujardin has one: “When I get an urgent craving or an order for macarons and I do not have egg whites, I just microwave the fresh egg whites for 10-20 seconds on medium-high speed. It mimics the ageing process close enough to save the day.” I’ve never tried this tip, but if she says it works, I believe it does.

What does it mean to leave the macarons to dry or rest them before baking? What should they look/feel like after drying? What happens if I skip this step?
Drying or resting the macarons shells means to leave them uncovered, piped on the baking sheets, for 20 to 40 minutes, in a cool, dry place. This step will allow the batter to form a thin skin. The batter will look duller and it shouldn’t stick to your finger if you carefully touch it. Skipping this step could yield inconsistent results and cause all sorts of problems (no feet, warped shell, etc.). See also ‘Can I skip the resting period to make my macarons more quickly?’.

Can I make macarons even if it’s raining/really hot/humid outside?
Humidity usually makes macaron making trickier because it prevents the shells to dry during the resting period. Many succeed in making macarons in these conditions anyway – but let’s just say the heart of summer isn’t the best time to make macarons, even if it’s just to avoid heating the oven.

What is the size of the “perfect” macaron?
Macaron powerhouses like Ladurée sell two sizes: small (diameter about 1.5” [3.75 cm]) or large (diameter about 3” [7.5 cm]). What’s important, however, isn’t the size, but uniformity. Choose a size and stick to it. Templates help making uniformly sized macarons; I provide links to printable templates in my All About Macarons page.

How is the flavor incorporated into macarons?
Here’s a scoop: the macaron shells themselves don’t have much taste, the reason being that the meringue/dry ingredient ratio must be respected and adding flavorings can offset the recipe and cause you to turn out macaron failure. According to French baking authority, Dorie Greenspan, who had the chance to work alongside Pierre Hermé, “Even though macarons come in a Candyland palette, they all taste pretty much the same because they’re all made from the same ingredients: egg whites, granulated sugar, powdered sugar and ground almonds. To get the full measure of a macaron, you have to make sure that each bite includes cookies and filling. You get texture from the cookies, but you get flavor from the filling.”

Pierre Hermé has indeed confirmed this in his Macaron book, where he says he spent years studying the intricacies of macarons, to finally figure out that the filling was key. Once he started concentrating on the fillings, he realized that he could extend the macarons’ range almost to infinity.

It’s best to prepare your filling in advance to make sure it’s set and cooled when you’re ready to fill the macarons. Doing so also divides the work and makes it seem less daunting. All in all, if your filling was made in advance, you should be finished within 2 hours. With experience you’ll get much faster to the point where you’re able to whip up a batch in no time. Practice, practice, practice!

Making Macarons

What should the beaten egg whites look like?
The egg whites are beaten enough when they form a stiff beak when you lift your beaters out. The tip of the beak should not curl down (if it does, keep on beating). Properly beaten egg whites should defy gravity and remain in the bowl if you turn it upside down. If you tilt your bowl to the side and they are sliding out, keep on beating.
Be careful not to overbeat! They should not separate in chunks or appear dry. If they do, you’ve gone too far. For a visual cue, see my How-To video (at 2:08). Once the eggs are ready, fold in the dry ingredients right away as egg whites can deflate or separate quickly.

I’ve overbeaten my egg whites. Help!
Here’s a tip from Stephanie Jaworski of Joy of Baking: “If you accidentally over-beat the egg whites, add one unbeaten white and whip again until stiff peaks form.” Remove 1/4 cup of egg white to come back to the original quantity needed in the recipe.

How delicately/vigorously should I fold the almond/sugar mixture into the meringue?
Fold the batter with confidence. Some methods will tell you to fold an exact number of times, but I believe it’s all about the end result. To fold the almond mixture into the meringue, use a spatula to scrape to the bottom of the bowl, then bring the bottom to the top. Do this repeatedly until everything is well incorporated and no pockets of dry ingredients remain. See the folding motion in my How-To video (at 2:25). However, you definitely want to avoid beating the batter, because overbeating will make your batter too runny and cause all sorts of problems (batter spreading too much, no feet, etc.). See also ‘What is the right batter consistency?’ below.

You should add food coloring or flavorings (such as lemon peel, pistachio extract or matcha powder) to the egg whites before incorporating the almond/sugar mixture. As soon as your egg whites are stiff and ready, add the coloring or flavoring, fold the egg whites a few times, then start adding the almond/sugar mixture. As you incorporate the almond/sugar mixture, the color/flavor will spread evenly into the batter.

What is the right batter consistency?
According to Hélene Dujardin, “It should form a thick ribbon that seems to flatten a bit when spooned but with a sturdy consistency.” Many compare the right batter consistency to molten lava. Remember that it’s always better to underbeat than the contrary: as you transfer the batter to the piping bag, and then pipe the shells onto the baking sheets, the batter will continue to thin. If you overbeat from the getgo, you’ll end up with cracked or feetless macarons.

My batter is too thin/runny. What happened/what should I do?
You may have forgotten to age your egg whites, or perhaps you underbeat them, or you let the beaten egg whites rest for too long before incorporating the almond/sugar mixture (beaten egg whites deflate quickly).

What is the right oven temperature? Why isn’t there a definite ‘universal’ temperature everyone can use?
It’s a well-known fact that ovens are not all calibrated the same way. Some overheat, others underheat: some ovens can even off 50°F [10°C]. We usually all get to know our own oven to deal with the discrepancy and, to be honest, many dishes that can withstand temperature variations. Not so with macarons.

Macarons are particularly sensitive to heat, so it’s crucial that you adjust cooking times according to your oven’s power. This may mean that your first batches will be overcooked or take lots longer to bake, but in the end, you’ll figure out your magic number, which should be between 285 and 315°F [140 to 160°C]. It’s best to bake macarons for a longer period of time so that the shells rise slowly but consistently. Some ovens have poor air circulation, making the temperature rise excessively, so it may help to keep the oven door slightly open (with the help of a wooden spoon) throughout the cooking process.

Can I skip the resting period to make my macarons more quickly?
Some people have told me they skip the resting period and manage to get good looking macarons anyway, with feet and all. Maybe this is luck and I certainly wouldn’t recommend doing it: just like it’s necessary to rest a pie dough to get a good, flaky crust, the resting period is essential to produce a good, consistent macaron. Says Hélène Dujardin, “The rest period creates a slight air dried crust on the shells that traps in the heat at the base and pushes the edges upward, creating those little feet.” So yes, resting the shells before baking is necessary. Unless you have access to a commercial size oven, you’ll have to cook your shells in batches, so most of your macarons will get the chance to rest anyway. Use the first 20-minute wait to clean up your kitchen or have a cup of tea.

The shells remain pointy after piping. Why?
Probably because you underbeat the batter and it remained too stiff. If it is, no worries – as I said before, it’s better to underbeat than overbeat. If your shells remain pointy, just use a small pastry spatula to carefully smooth them out (see this technique in my How-To video, at 4:20).

Oven temperature too high. It’s best to bake at a lower temperature (285 to 315°F [140 to 160°C], depending on your oven) for a longer period of time so that the shells rise slowly but consistently. Some ovens have poor air circulation, making the temperature rise excessively, so it may help to keep the oven door slightly open (with the help of a wooden spoon) throughout the cooking process.

Shells resting for too long. A 20 to 40 minutes resting period is usually enough.

Oven temperature too high, preventing the insides to set, causing the meringue to collapse when the shells are taken out of the oven. It’s best to bake at a lower temperature (285 to 315°F [140 to 160°C], depending on your oven) for a longer period of time so that the shells cook slowly but consistently.

Oven temperature too high. It’s best to bake at a lower temperature (285 to 315°F [140 to 160°C], depending on your oven) for a longer period of time so that the shells rise slowly but consistently. Some ovens have poor air circulation, making the temperature rise excessively, so it may help to keep the oven door slightly open (with the help of a wooden spoon) throughout the cooking process.

No resting period. The batter should have lost its shine and it shouldn’t stick to your finger when it’s ready to bake. If the weather is rainy or very humid, the resting period may take much longer.

Shells that puff, then deflate
Never take the macarons out of the oven before the end of the cooking time. You can open the door and rotate the sheets, but never take them out. It’ll deflate the shells and no amount of additional cooking can fix this.

Undercooked shells. Bake longer, checking every minute for doneness. Properly cooked macarons are firm on their feet when you tap lightly on the shell. If you see them budge even slightly, they are not cooked enough.

Properly baked macaron shells always feel a little too dry at first. The magic happens when macarons are filled, assembled and then left to mature for 24 hours. Says the master of macarons, Pierre Hermé, “As soon as macarons are made, they are not ready to eat, but they’re at their best after 24 or even 48 hours. An osmosis takes place between the garnish and the biscuit. When freshly baked, the shell is hard and crisp, but it absorbs some humidity from the filling and its insides become tender while the crust on the surface remains intact.” Just be patient, store your assembled macarons in an airtight container in the fridge for 24 hours, and you’ll see, your macarons will be fine (don’t forget to take them out early so that they come back to room temperature before you eat them).

Undercooked shells. Bake longer, checking every minute for doneness. Properly cooked macarons are firm on their feet when you tap lightly on the shell. If you see them budge even slightly, they are not cooked enough.

Oven temperature too high. It’s best to bake at a lower temperature (285 to 315°F [140 to 160°C], depending on your oven) for a longer period of time to ensure the shells will keep their nice color and won’t brown. Some ovens have poor air circulation, making the temperature rise excessively, so it may help to keep the oven door slightly open (with the help of a wooden spoon) throughout the cooking process.

Baked on oven’s top rack. Always place the baking sheet(s) on the middle rack.

Undercooked shells. Bake longer, checking every minute for doneness. Properly cooked macarons are firm on their feet when you tap lightly on the shell. If you see them budge even slightly, they are not cooked enough.

On Silpat mats: make sure the mat is thoroughly clean before piping shells on it. Or try parchment paper.

You tried to lift them off while they were still hot or warm. Let them cool completely before lifting.If you feel shells are cooked enough but they are still sticky, try to dampen the bottom of the parchment paper (if that’s what you’re using) and let rest for a couple of minutes. The moisture from the water should help the shells come off, but don’t let them sit on wet paper too long or they will become soggy.

My shells are not cooked through even after 15 minutes in the oven. What should I do?
Don’t take them out of the oven and don’t raise the oven temperature. Just bake them longer! It’s best to bake at a lower temperature for a longer period of time so that the shells rise slowly but consistently.

Preserving Macarons

Freshly made macarons are ready to be enjoyed after 24h of resting time (see explanation under ‘Shells seem too dry or crunchy’), and they should be eaten within 4 to 5 days. They should always be stored in an airtight container in the fridge. Take them out of the fridge 15-20 minutes before eating so they come back to room temperature; that way, their flavor will be at its best.

If you plan on giving macarons as a gift, don’t forget to write a “best before” date on the packaging to make sure they will be enjoyed at their prime.

A little known fact is that macarons withstand freezing very well. Store assembled macarons in an airtight container, then freeze for up to 4 to 5 months. This is great because one batch makes many macarons. Once the macarons are frozen, you can take out the exact quantity you need and keep the other at their freshest. Simply let the macarons rest at room temperature for 30-35 minutes and they’ll be ready to eat. Note that freezing works better with creamy fillings such as buttercreams and ganaches. Fillings that are more humid, such as jams, can excessively moisten the shells, making them lose their crunch completely. If you plan on filling your macarons with jam, you’re better off freezing the shells alone, then deforst and assemble them on the day you plan to serve them.

Books

Macarons, by Pierre Hermé: My very favorite macaron book, and it has just been released in English. Mr. Hermé uses the Italian meringue method, but the books still provides endless inspiration as well as great insight into his process.

I Heart Macarons, by Hisako Ogita: This is the cutest of all macaron books, but unfortunately, it has been a bit lost in translation. Originally published in Japanese, instructions in English are incomplete and often lead to failure. It is a beautiful book though, and it provides good ideas for creating your own flavor combinations.

Links to More Troubleshooting, Tips and Advice Resources

Parisian Macaron Crimes & Misdemeanors (Paris Pâtisseries): The best visual reference there is about what unsuccessful macarons look and taste like. The author has used macarons bought in many different Paris patisseries to illustrate his post, so that ought to make you feel better about your own macaron efforts: even pros can fail.

Hi Marie,
Thanks for taking the time to write all these useful tips on making the perfect macaron. Even after reading htem, I still can't get them right….but Im trying :) Quick question, were using a fan assited oven and we've turned the temp right down, however our macaroons are browning too quickly and stick to the sheet. Any tips? Also how do you know when they are ready to take out of the oven? When you touch the shell should they be hard?
Thanks again and keep up the good work :)

I know that using a convection / fan assisted oven makes it hard to successfully make macarons, because the fan speeds up the baking process. Try to lower the oven’s temperature to a minimum to make sure they do not overbake or brown too quickly.

Hi Marie!
Thanks to your helpful tutorial, I was able to make macarons for the first time yesterday. I was so excited! Mine came out so pretty (with feet & all), but the bottoms were sort of stuck to the parchment paper. I baked them at 300 degrees for 15 minutes. Should I have left them to bake a little longer? Also, is the granulated sugar that's added to the egg whites necessary? Can I omit that or lessen it to make my macarons less sweeter?

To help with taking the baked macarons off the paper, make sure they’re thoroughly cooled. Also, you can pop the macaron shells (still on the parchment paper, in the baking pan) in the freezer for about an hour. This will strengthen the shells and make them easier to peel off. If they still stick, they were probably undercooked. Next time, try to bake them a little longer (30 seconds to 1 minute at a time) until they feel firm on their feet when you lightly tap on the shells.
Yes, the granulated sugar that’s incorporated to the egg whites is necessary.

Thanks so much for your tips and the fabulous video! I tried Cecile Cannone´s recipe, but apparently didn´t beat the egg whites properly. I´m not sure if I overbeat the egg whites or underbeat them, though. When I opened the oven at the right moment and left it open with a spoon, I stopped having the cracked shells. After I put a double pan (both of my pans are insulated so I initially didn´t think I needed two) the macarons finally got feet. However, no matter what I do, I have to leave the shells in the oven for half an hour, and they still won´t cook inside, and they´re hollow.

I should add– I´m in a tropical country and the weather is hot. The tops of the shells feel sticky even after I´ve let them sit for forty minutes. I baked most of the batches at 300 degrees. My oven (I find it odd) usually takes longer to bake most things.
Nonetheless, there´s a good chance that the key lies in the beating. When you talk about beating, you´re referring to beating the egg whites right? I believe Helen d.J. also mentioned that the folding in of the almond mixture was also key–but I don´t suppose that classifies as beating, though.

Yes, you beat the egg whites, then fold the almond mixture into the egg whites to make the batter. Hot and humid temperatures makes it very hard to successfully makes macarons, because the shells can’t dry before they go into the oven.

I'm so glad I found your detailed troubleshooting post over google! I've made macarons for about 7 times now and I'm still struggling with the hollow shell. I tried different recipes(basically all the blogs you listed), various temperatures (285F-320F, opening/closing door), different positions in the oven, and the macs turned out completely hollow (but had nice feet&top). I aged egg whites and beaten them for about 6-8 mins till stiff, folded batter no more than 50 stokes, rested batter for 30-40mins, and I also used an oven thermometer. I'm not sure what I'm doing wrong….do you have any tips???
Thanks so much for your detailed post!! :)

Hi Marie!
I'm so grateful to have found this post over google!
I do have 1 more question. Hoping that you could help me with it.
My oven is not huge enough to contain all the piped macarons. Is/Are there any method(s) of storing the macaron mixture while I complete drying the piped macarons and the baking time?
And you know what, thank you for sharing such precious tips! :D

I did actually consider the topic you’re asking about while writing my post, so you confirm I should address the issue! I always bake my shells in two batches. I have 4 baking sheets, which means I can pipe all macarons at once. The first batch goes in after 20 minutes, and the second one after 40 minutes, which is still a very acceptable period of resting time. If you have only 2 baking sheets, and you cannot pipe all shells at once, I think it would be better to keep the pastry bag containing the rest of your batter in the fridge while the first batch rests/bakes/cools. As you take the first batch out of the oven, take your pastry bag out of the fridge and pipe the second batch of shells as soon as you can slide the parchment paper with the first batch off the baking sheet. Cool your baking sheets under cold running water, dry them and cover the top one with parchment paper again before piping the second batch. Of course, don’t forget to let the second batch for 20-30 minutes before baking it.

I’m not sure if cooling your batter in the fridge can alter the end result (I’ve never tested it), but I think a warm batter can cause lots of trouble so I’m sure you’re best keeping it cool (and it’s better for sanitary reasons as well). Try it and come back to tell me how it went!

Marie, too bad you don't live close, or else you'd be my best friend. You had me at "30 to 33 g per egg white". As someone who's just finished a 3,000 word essay on how to and how not to prepare hot chocolate, your crazy level of specificity here is … something I complete understand. Your shells are also perfect.

[…] finally wrote and published my troubleshooting post. Here it is! A Macaron Troubleshooting Guide: Useful Tips and Advice to Master the French Delicacy. If you're having any trouble making macarons, chances are you'll find answers in that […]